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8 x Carrots, chopped

1 tbsp Olive Oil

1/8 cup shallots, minced

1/2 tsp White Pepper

1 tsp Sea Salt

1 tbsp Whole Wheat Flour

1 cup veggie stock

1 1/2 cup Light Coconut Milk

1/2 cup fresh basil, chopped

1/2 tsp Nutmeg

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